Venezuelan Comfort Food: Eats Good 33 – Ft.Lauderdale, FL

Today as I struggled to adequately express myself in my review of the uber-luxurious Ritz-Carlton, Naples Resort (coming soon, I promise!) I turned where I often do in times of stress: comfort food. I stepped away from my desk and into a cozy little restaurant hidden in a row of warehouses off McNab Rd. in Ft.Lauderdale, highly recommended by a fellow foodie. The place, Eats Good 33. Their motto: Tasty, fresh, healthy, and affordable food for you to enjoy. I can work with that.

With an extensive menu spanning breakfast, arepas, soups, burgers, panini, pasta, wraps, salads, side orders, desserts, and daily specials, it can take some time to decide, so I started with a refreshing freshly blended Watermelon Juice while pondering the selections. It was light, refreshing, and naturally sweet.

Eats Good 33: Fresh Watermelon Juice

What I ate: Once I heard the lunch special, Asado Negro, a Venezuelan masterpiece marinated and cooked for 6 hours and topped with brown sugar, I was sold. The incredibly tender rump roast drowning in the sweet sugar sauce accompanied with quinoa and minced veggies arrived quickly despite their conspicuous wall hangings that urge patrons to be patient. (Note: I arrived at 1:30, so I quite possibly missed the rush, or experienced exceptionally good lunchtime karma.) Even if I had to wait 30 minutes for this dish, I gladly would have. It achieved the comfort food status I was looking for this afternoon, and that could not be rushed. If the Asado is on special when you visit, I highly recommend.

Eats Good 33: Asado Negro

Anyone who follows the FOTF Girls on a regular basis knows we can’t pass up dessert. Today was no exception. In theme with comfort food, I ordered the Chocolate Marquesa, a Venezuelan dessert with maria cookies soaked in milk and rum between layers of heavenly dark chocolate. I’ve found a new obsession.The waiter joked that if I couldn’t finish the dessert, he would be happy to pack it up for me to take home. This wasn’t needed, the plate was practically licked clean and I had to restrain myself at that.

Eats Good 33: Chocolate Marquesa

What I thought: The food was ah-maz-ing. The staff is very polite and helpful. There is a warm vibe inside that makes you feel like you are coming home, and regular patrons are welcomed back. Which I most definitely will be. Comfort food with a Venezuelan kick, and only 7 minutes from my desk, this could be trouble…

Eats Good 33
6882 NW 20th Ave
Ft. Lauderdale, FL 33309
ph. 954.956.4480
orders@eatsgood33.com

Meatless Meatballs with White Beans and Quinoa Pasta

A few weeks ago Foodies on the Fly met up with Chef Ursula Rafer from Divine Dining Florida at the International Polo Club. While we tweeted live about fashion and food, Chef Ursula prepared meatless meatballs for the guests. The simple recipe is easy to follow and the results are delicious.

Since Meatless Monday is sweeping the nation, we knew this recipe would be a great addition to your “meatless menu” and lucky for us, Ursula was nice enough to share!

Check out the recipe below and stay tuned for additional “meatless” ideas.

Meatless Meatballs with White Beans and Quinoa Pasta
{from Chef Ursula Rafer}

Ingredients:

  • 1 egg
  • 1 can white beans
  • 2 packs ground fresh mushrooms
  • 2 tbsp basil “fresh”
  • 2 tbsp/ or cloves minced garlic
  • 1⁄4 cup shaved parmesan cheese
  • 1 pack quinoa pasta
  • 1 pack grape tomatoes
  • 1 can diced fire roast tomatoes

Method:

1. Bring pasta to a boil as per box instructions

2. In a large bowl mix : mushrooms, egg, basil, garlic, and parmesan. Roll into balls about 2” diameter

3. Heat non-stick skillet on high until hot. Place meatballs in skillet and low heat to medium high. Toss in 2 minute increments until outsides are cooked well.

4. Add all tomatoes and lower heat to medium. 5. Add white beans and pasta (strained)

6. Cook on medium for 15 minutes, tossing every 5 minutes.

7. Plate top with shaved parmesan and ENJOY!